Did you know that businesses are not allowed to use the words “Super Bowl” in advertising unless they are an actual sponsor of the game? That’s why you’ll see “game day favorites” and “eats for the big game.”
But most importantly, what are you going to eat around 7:30 p.m. on Feb. 12? Here’s an idea for something fairly cheap that you can make tacos out of or serve on hamburger buns from The Pioneer Woman. You can make this the day ahead so the fat will congeal and can be easily removed.
Spicy Dr. Pepper Shredded Pork
1 whole large onion 1 whole pork shoulder (“pork butt”), 5 to 7 pounds Salt and freshly-ground black pepper 1 (11 oz.) can chipotle peppers in adobo sauce 2 cans Dr Pepper 2 tbsp brown sugar Preheat the oven to 300. Peel the onion and cut it into wedges. Lay them in the bottom of a large Dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork including the sauce. Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.)
Serve on warm flour tortillas or hamburger buns. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
—kwc— This dip is always a hit.
Creamy Spinach Artichoke Dip
1 (14 oz.) can artichoke hearts, drained and chopped 1 (9 oz.) package frozen spinach, thawed and squeezed dry 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 cup mayonnaise 1 clove garlic, minced Paprika Heat oven to 325. In a 1-quart casserole combine all ingredients except paprika. Mix well. (You can refrigerate for up to 24 hours until baking at this point.) Sprinkle with paprika. Bake at 325 for 20-25 minutes until bubbly and the top is brown.
—kwc— If you’re an olive lover you’ll enjoy this spread on some good, crusty bread or crackers.
Olive Tapenade 1-1/2 cups Kalamata olives, pitted 1/4 cup fresh parsley, chopped 2 tbsp capers 1 tsp anchovy paste 2 tbsp lemon juice 1-2 cloves garlic, minced 1/4 cup olive oil In a food processor, add olives, parsley, capers, anchov y paste, lemon juice, and garlic. Pulse 3 to 4 times until coarsely chopped.
Drizzle in olive oil and pulse a few more times until desired consistency is achieved, scraping down the sides in between as needed. The texture should be chunky bits, similar in size to minced garlic.
BIRTHDAY
Feb. 3—Jeff Zapata.
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